I love a quick meal that uses a few minimal ingredients. Especially when those ingredients happen to be in my freezer and fridge.
Frozen veggies are convenient, and nutrient dense. While some people may shy away from frozen fruits and veggies, they are in fact sometimes more nutritious than their fresh counterparts. Frozen fruits and veggies are picked and packaged at their ripest, while the fresh variety may be picked many days before it reaches the shelf.
Here is a super delicious and nutritious dish that uses some frozen stir fry veggies and tofu.
Low Carb, High Protein Tofu Veggie Stir Fry
1 lb tofu-extra firm, drained and cut into cubes
2 tbsp sesame oil, divided
3 tbsp soy sauce, divided
5 garlic cloves, chopped
2-16 oz bags frozen stir fry vegetables
1 lime, juiced
1/4 tsp red pepper flakes (optional)
1 tbsp sesame seeds (optional)
1 tbsp cilantro, chopped (optional)
Preheat a wok. Add 1 tbsp sesame oil. Then add prepared tofu and 1 tablespoon soy sauce. Cook over high heat, stirring occasionally, until all sides are browned. Add a pinch of red pepper flakes if using.
Remove the tofu, and set aside
In the same wok, add the other tablespoon of sesame oil. Add the garlic, sautee 30 seconds and add the frozen veggies. Cook the veggies over high heat for approximately 8 minutes. Add the other 2 tablespoons of soy sauce and the red pepper flakes (if using) and continue to cook for 2-3 more minutes, until most of the liquid has disappeared. The lime juice. Turn off heat.
Plate the tofu veggie stir fry. Top with sesame seeds and cilantro if using.